Super-Hot Shrimp Creole

• 2 tablespoons vegetable oil
• 6 ounces fresh mushrooms, chopped (about 2 cups)
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 8 large garlic cloves, chopped
• 2 teaspoons to 2 tablespoons Cajun (Creole) seasoning for seafood
• 1/2 to 1 1/2 teaspoons dried crushed red pepper
• 1 28-ounce can crushed tomatoes with added puree
• 1 14 1/2-ounce can stewed tomatoes (preferably Cajun style)
• 1 pound uncooked shrimp, shelled, deveined

1. Heat oil in heavy large skillet over medium heat.
2. Add mushrooms, onion, green pepper and garlic and saute until onion is translucent, about 5 minutes.
3. Add Cajun seasoning and crushed red pepper and stir 1 minute.
4. Mix in crushed tomatoes and stewed tomatoes with their juices; simmer until sauce is thick, stirring occasionally, about 15 minutes.
5. Add shrimp and simmer until just cooked through, about 5 minutes.

vegetable oil, mushrooms, onion, green bell pepper, garlic, cajun, red pepper, tomatoes, tomatoes, shrimp

Taken from www.epicurious.com/recipes/food/views/super-hot-shrimp-creole-611 (may not work)